King’s Hawaiian Rum Balls

King’s Hawaiian Rum Balls
Christie
Meet the Chef!
Christie Vanover
Christie Vanover is the chef and blogger for Zestuous.com. She has traveled the world as a military wife developing zesty, sumptuous recipes. She has loved the Hawaiian islands since visiting as a young girl. Today, she infuses Hawaiian flavors with other cultural techniques she's learned through her travels.
Recipe Details
Ingredients

9 KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

1 ¼ cups Macadamia nuts

¾ cup Coconut

½ cup Dried pineapple

1 cup Powdered sugar

¼ cup Cream of coconut

1/4 cup Cup rum

(1) 12 ounce bag White chocolate chips

2 tablespoons Vegetable oil

Preparation
Step 1
Using a food processor, pulse the KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls into bread crumbs and place onto a large sheet pan. Separately chop the nuts, coconut and pineapple in the food processor. Spread the nuts and coconut onto the sheet pan and place the pineapple in a large bowl.
Step 2
Toast the bread crumbs, nuts and coconut in a 350-degree oven for 8 minutes, tossing once halfway through browning. Save ¼ cup nuts and ¼ cup coconut for the topping.
Step 3
Place the remaining toasted ingredients into the bowl with the pineapple and add powdered sugar, cream of coconut and rum. Stir until all of the toasted ingredients are moistened.
Step 4
Roll the mixture into 30-35 one-inch balls.
Step 5
In a double broiler, melt the white chocolate chips and vegetable oil. Dip the Rum Balls into the chocolate to coat and place on a wax paper-lined baking sheet. Sprinkle with toasted nuts and coconut.
Step 6
Place into the refrigerator to harden the chocolate. Serve and enjoy.
Comments
Reviews
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1
Hawaiian rum balls there are no measurements on recipe
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